Turkish Pilaf II
Ingredients
- ½ cup washed rice
- ¾ cup tomatoes, stewed and strained
- 1 cup Brown Stock, highly seasoned
- 3 tablespoons butter
Steps
- Add tomato to stock, and heat to boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.
More recipes with rice, tomatoes, broth or stock or butter
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.